Nutritious vegetables that should not be cooked
Nutritious vegetables that should not be cooked
The greatest approach to supplement your diet with nutrients is reportedly by eating raw vegetables. Given that many people now believe that “the less processed food, the better,” the idea of eating raw food has undoubtedly become very popular recently. Surprisingly, however, many veggies may not be as healthy when eaten fresh and may be more healthy when cooked. These are some of the vegetables you need to be aware of.
Nutritious vegetables
Spinach:
This green leafy a Nutritious vegetable is known to be extremely nutritious when it comes to nutrition and is loaded with minerals and vitamins. However, most of these nutrients are not fully absorbed when it is cooked. It is full of oxalic acid which inhibits the absorption of iron and calcium. When it is cooked, it releases calcium which makes it better for the body to absorb. Also, when spinach is steamed, it reduces the risk of cancer
Capsicum:
This Nutritious vegetable is a great source of carotenoids, which are antioxidants that help boost immunity. When capsicum is heated on the stove, it breaks down the cell walls, which further aids in the absorption of this antioxidant. Also, it is advisable to roast capsicums instead of boiling them, as the vitamins in them can leach out into the water.
Green Beans:
This vegetable is used as a side dish in most meals. In desi cuisine, one can make a dry vegetable dish using these delicious legumes. You will be surprised to know that when these green beans are cooked, they are high in antioxidants. Whether baking, microwaving or even frying, green beans are best when cooked.
Brassica: (cabbage, broccoli, etc.)
The mustard family includes the vegetables known as brassicas. Brassicas are classified as either cruciferous vegetables or cabbage family members (crucifera). The most widely farmed vegetables in the world are brassicas, which are also among the healthiest to consume. Numerous vegetable species belonging to the Brassica olearia family, which also includes beta-carotene, vitamin K, and glucosinolates, provide a variety of health advantages. Another excellent source of fibre is brassica veggies. For added nutrients and advantages, they can also be cooked.